After using a cake mix to bake in a lamb shaped form, I have batter left over. How long can I keep it refrigerated (not frozen) and still combine it with another cake mix batter -- and have the second cake bake properly?

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    Possible duplicate of Storing cake batter – GdD Apr 25 '19 at 17:05
  • Welcome to the site @TheOwl, your question has already been asked, please see the link above. – GdD Apr 25 '19 at 17:06
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    @GdD I don't think this is quite a duplicate. That question asks about storing and using just the batter that was stored. This question indicates that OP wants to mix saved batter in with fresh batter, which I think might behave differently (or at least the situation is different enough to warrant a more tailored answer). – senschen Apr 25 '19 at 20:54
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    The second box of mix would give fresh leavening (baking powder or whatever), so it might be okay ... but I suspect it'd be a little bit more dense than usual. But I still wouldn't try to keep it for more than day or two in the fridge. Eggs and milk, and exposed to the elements by stirring. – Joe Apr 25 '19 at 22:39

Comments are right, mixing with another box would probably not provide enough leavening for the second cake to be successful. Just toss the leftover batter into a smaller baking pan. You'd be better off having a very slightly stale mini-cake the second day than a larger fresher brick. A bit of fruit and whipped cream would disguise the not-baked-today character very effectively. Or you could just eat it before the guests arrive :-)

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